Gnocchi
Homemade gnocchi are SO different from store bought ones. There is no comparison.. It might take a while to prepare, but you can make a big batch and freeze them.. Totally worth it!
Recipe for 6 people:
1 Kg of potatoes (have to be quite sandy, like baking potatoes)
250-300 gr of flour
Pinch of salt
Try and pick potatoes that are all about the same size, that way they will cook evenly and will take less time. Wash the potatoes and boil them for about 30-40 minutes. (Place the potatoes in cold salted water, bring to a boil. The timer starts from when the water is boiling, not from when you put them inside the pot!) They are done when you prick them with a fork and the flesh is soft. Drain them and let them cool. While they are cooling, prepare your working space: dust some flour on the table and remove the potato skin. Mash the potatoes very well (you can use a potato masher to make it easier) and pay attention to place the potatoes on top of the flour on your working surface. Add a pinch of salt and some more flour (don't add it all at this time). The next steps are pretty important to follow or your gnocchi will be tough:
Don't knead excessively: just make sure that the dough is well combined but do not over do it.Don't add too much flour, as soon as you feel the right consistency, it's done. You might not need 300 gr: it depends on the potatoes. The right consistency is achieved when the dough is not too sticky but soft. It might help to use a dough cutter to start kneading the dough at first.
When the dough is ready, cut some small parts off it, and roll a small (1"thick) "stick".Once you create the small 1""stick", cut it in other small pieces (also 1").
Using a fork, shape each and every gnocchi. Apply a gentle pressure with your thumb so that the dough has a small hole on one side, and the fork stripes on the other one. The little hole is made so that sauce gets into gnocchi better.
Now it is time to cook gnocchi. This is another important step: don't cook too many gnocchi at the same time. Grab a big handful and place it in salted boiling water. As soon as they come up to the surface (usually 3-4 minutes) grab them gently with a slotted spatula, place them in a plate and add your desired sauce.If you are cooking for 6 people you might have to do this 5 to 6 times in a row. If you decided to make a big batch but won't be eating them right away, place fresh gnocchi on a baking sheet covered with parchment paper. Place the baking sheet in the freezer and as soon as gnocchi freeze, you can take them out and move them into a freezer ziplock. They will last for 3 months.
Tips:
Gnocchi are great with ragù sauce; plain tomato sauce with some basil and Parmesan; butter and rosemary.
